Nicolas-Jay is the collaboration between two friends who love Pinot Noir. Jean-Nicolas Méo, owner and winemaker of Méo-Camuzet in the Côte D ‘Or, and Jay Boberg, music entrepreneur, and passionate oenophile, are cofounders of Nicolas-Jay. Their mutual interest in Oregon Pinot Noirs would eventually lead them to a partnership in the Nicolas-Jay Estate with the acquisition of Bishop Creek Vineyard in Willamette Valley in 2014.
This month the French Winophiles are exploring “French Wine Producers and Their New World Endeavors.” Cathie from Side Hustle Wino is our host. Scroll down for more articles from the #Winophile group of writers and bloggers. Join the Twitter chat, July 15th, 2023 at 11:00 AM ET using hashtag #winophiles.
Nicolas-Jay – How it all Started
Jay Boberg and Jean-Nicolas Méo at Bishop Creek Vineyard
Photo courtesy of Nicolas-Jay.com
Jay and Jean-Nicolas became friends in 1988 when Jean-Nicolas was studying abroad in the United States. They shared many interests, including wine. Jean-Nicolas would return to Bourgogne to help run his family estate Méo-Camuzet. Jay would cofound seminal indie record label, IRS Records, and later become president of MCA Universal Records. Through the years, they remained friends. They both had a common interest in the potential and quality of Oregon Pinot Noirs. Jay had enjoyed Oregon Pinot Noir since 1983 and Jean-Nicolas since 1991 when he attended the International Pinot Noir Celebration in Willamette Valley.
Jay’s return visit to Willamette Valley in 2011 revitalized his interest in the region and inspired him to follow his lifelong passion for wine. He approached Jean-Nicolas about starting a small winery in Oregon together. Jean-Nicolas was intrigued to take his almost 25 years of winemaking experience at Meo-Camuzet and apply it to a new region, climate, soils, and vineyards. Nicolas-Jay was officially established in 2014 with the purchase of Bishop Creek Vineyard in the Willamette Valley.
Today Nicolas-Jay includes the organically farmed estate Bishop Creek Vineyard and 53 acres in the Dundee Hills.
Jean-Nicolas travels to Oregon, from his home in Bourgogne, for about two months each year, overseeing the viticulture and winemaking alongside Jay and Associate Winemaker Tracy Kendall.
For more information on Nicholas-Jay visit their website Nicolas-Jay
Nicolas-Jay Uniquely Oregon with an Old World Philosophy
Nicolas-Jay takes inspiration from Old-World wines, Jean-Nicolas’s experience at his family’s estate in Bourgogne, and crafts wines made with integrity for where the grapes are grown. There is savoriness, grace, and elegance to the wines.
– Nicolas-Jay Philosophy, as stated on their website
“We approach our winemaking with a steadfast belief in true artisanship, a passion for discovery and a deep respect for the land. We bring Burgundian traditions to our winemaking while aiming to express the natural elegance of Oregon’s Willamette Valley.
As stewards of the land, and passionate oenophiles, we endeavor to discover and reflect the unique terroir in our wine. Sharing our results makes the journey meaningful.”
My Tasting Notes
2018 Nicolas-Jay Pinot Noir Willamette Valley, Oregon
13.5% abv | ~$ 56.00 SRP | 100% Pinot Noir
The grapes are sourced from almost every AVA in Willamette Valley including: high-elevation Eola-Amity Hills, the foothills of the cool coastal range in McMinnville AVA, the warm red soils of the Dundee Hills and the Nicolas-Jay estate Bishop Creek vineyard in Yamhill-Carlton AVA.
Farming: Organic, Bio-Dynamic, and LIVE
Fermentation: Native Yeasts
Fining/filtration: None
Cooperage: 20% New French Oak
Medium ruby in color with aromas of fresh cherries and spices. On the palate good acidity with balanced fine silky tannins. Flavor notes of tart raspberry, cherry, orange zest, and cloves. The wine lives up to it’s Old World inspiration with elegance and a lingering savory finish.
My Food Pairing
I love these salmon cakes paired with the Nicolas-Jay Pinot Noir, especially in the summer. If you can, use wild salmon (I made them with wild sockeye salmon). The recipe makes eight petite cakes for an appetizer or a light lunch/dinner.
The flavorful, rich salmon mixed with herbs and other earthy components match the same elements in the wine. The overall weight and elegance of the pairing are in harmony.
Salmon Cakes
Ingredients
Salmon Mixture
- 4 oz. fresh wild sockeye salmon, cut into 1/4-inch dice
- 2 oz. fresh wild sockeye salmon, very finely chopped
- 2 oz. uncooked shrimp, cut into 1/4-inch dice
- 1 egg white, beaten
- 1 tablespoon celery, finely diced
- 1 tablespoon sweet red bell pepper, finely diced
- 1 tablespoon scallion, finely diced
- 2 teaspoons lemon zest
- 1/4 teaspoon garlic powder
- 1 teaspoon heaping mayonnaise
- 1/2 teaspoon fresh thyme leaves
- kosher sea salt and freshly ground black pepper
For Sautéing
- 1/2 cup Panko breadcrumbs
- mild extra virgin olive oil
Instructions
- In a medium bowl, combine all the ingredients for the salmon mixture.
- Divide the mixture into 8 equal portions and form 8 mini cakes (cakes should be no thicker than 1-inch). Place the cakes on a parchment lined baking sheet and refrigerate for at least 30 minutes or up to 4 hours.
- Just before sautéing the cakes, coat the cakes with the breadcrumbs that you have seasoned with salt and pepper. In a large sauté pan add the oil to a depth of 1/8-inch. Heat the oil over medium-high heat and sauté the cakes for about 3 minutes per side. The cakes should be golden brown on each side, adjust the heat accordingly.
Sources Used: Nicolas-Jay, Méo-Camuzet, Somm TV
More from the French Winophiles~
- French Roots in Dundee Hills: Drouhin Reds with Lacquered Baby Back Ribs by Culinary Cam
- La Crema Monterey Pinot Noir and Les Cadrans de Lassegue Saint-Emilion Grand Cru: Two Jackson Family Wines from Two Countries Paired with Pork Roast by Wine Predator…Gwendolyn Alley
- Maison Joseph Drouhin: From Beaune to the Dundee Hills by Food Wine Click!
- Southeast Asian Flavors Sizzle at Domaine Carneros by Wineivore
- Tablas Creek Patelin De Tablas Blanc + a Recipe by Tablas Creek Vineyard by A Day in the Life on the Farm
- The Sun Never Sets on Chandon by Side Hustle Wino
I LOVE this salmon salad. Those salmon cakes sound amazing and I’m sure the pairing was very nice.
If you love salmon these are a must make recipe!
That looks like a spectacular pairing, Jane. I can’t wait to try and get my hands on a bottle.
Thanks Cam, let me know how you like the salmon cakes and Nicolas-Jay Pinot Noir.
You picked winners in both categories – wine and food!
Thanks Lynn!
This wine – and the pairing sound amazing Jane! Thanks for introducing this new wine to me.
Yum!! This recipe looks fabulous!
So I am guessing you can’t get wild salmon in Turkey. What local fish there would you substitute?